Welcome Back, Rye Whiskey

Rye was the first whiskey made in America, before whiskey producers moved further afield and started distilling corn. That corn whiskey became known as bourbon. Bourbon and rye co-existed for years, but after Prohibition and World War II rye production slowed to almost nothing while bourbon continued at a healthy pace.

The current classic cocktail revival has kicked up an interest in lost spirits, and with it rye whiskey has been making a great comeback. It helps that it's a wonderful mixer and can put magic in your Manhattan. Rye whiskey can have a spicier flavor to it than bourbon and makes many cocktails come alive. (Think of the difference between spicy rye bread and sweet cornbread.)

To be called rye whiskey it must be distilled from a minimum of 51% rye but is sometimes made with much more (with the rest usually corn and malted barley), as opposed to bourbon that is distilled from a minimum of 51% corn but usually contains more like 80%. It must be aged for a minimum of two years in American oak containers (barrels), but is usually aged longer.

After all that learning, it's time for a cocktail. This one comes from the mixologists at Alchemy Consulting, who developed this drink for the launch of Bulleit Rye whiskey. It's tart and refreshing and lovely for summer.